Serves 8

Tiramisu means “to pick me up” or “to cheer me up” and this cake will certainly cheer you up with delicious strawberries, vanilla sponge cake and creamy filling!

Prep Time: 20 minutes
Cooking Time: 25 minutes

Ingredients:
Strawberry Sauce:
1 cup fresh strawberries
1 teaspoon fresh lemon juice
1 tablespoon (Any sugar free sweetener of your choice)
½ cup water
Vanilla Sponge Cake:
½ cup butter, softened
1 tablespoon pure vanilla extract
½ cup (Any sugar free sweetener of your choice)
½ cup coconut flour
½ teaspoon baking powder
½ teaspoon sea salt
¼ cup water
4 large eggs, separated
Strawberry sauce (see above)
Cream Mixture:
1 cup mascarpone cheese
1 cup heavy whipping cream
2 tablespoons (Any sugar free sweetener of your choice)
1 tablespoon pure vanilla extract
2 cups fresh strawberries, tops removed & sliced
Garnish: Keto confectioners’ sugar

Instructions:

Preheat the oven to 350 F (180 C).

Add the strawberry sauce ingredients to a small saucepan set to medium-low heat. Stir often, as the strawberries break up. Mash with a fork or with a baker’s spatula and when the sauce is smooth, remove from the heat and set aside.

Prepare the vanilla sponge cake by lining an 8x8” baking dish with parchment paper.

Beat the butter, vanilla extract and (Any sugar free sweetener of your choice) until creamy and well-combined. Slowly add in the coconut flour, baking powder and sea salt and mix together well. If the mixture is very thick, add some water, 1 tablespoon at a time, until it is thick and smooth, but not so thick that it is stiff to work with.

Whisk the egg whites in a separate bowl until stiff peaks form, about 3 minutes. Gently fold into the batter, then pour it all in the baking dish, making sure the top is smooth. Drizzle half of the strawberry sauce over the batter and use a butter knife to create swirls in the batter, similar as you would with a coffee cake. The idea is to have distinct swirls of strawberry sauce baked into the sponge cake. Bake in the oven for 25 minutes. Remove from the oven and let cool on a wire rack. Slice the cake in two halves so that you can fill it with layers of cream mixture and strawberry slices later.

Beat the cream mixture ingredients together until well-combined.

Assemble the cake in layers. First line a baking tray with parchment paper, then spread an even layer of the remaining strawberry sauce on the paper. Create layers in the following order: fresh strawberries, cream mixture, vanilla sponge cake, cream mixture, fresh strawberry slices, vanilla sponge cake, cream mixture, fresh strawberries. Dust the cake with keto confectioners’ sugar.

Serves between 8, storing any leftovers in an airtight container in the fridge for up to 1 week.

Enjoy!

Calories: 327
Carbs: 19
Net Carbs: 19
Protein: 3
Fat: 32